I recently unearthed this potato recipe Grandma Mo sent me a while back and I’m glad that I did. It was the perfect accompaniment to burgers and brats at our Fourth of July Cookout.
- 3 lbs russet potatoes
- 2 c. half-and-half
- 2 T. butter
- 1/2 c. finely chopped shallots
- 4 cloves minced garlic
- 1 bay leaf
- 1 1/4 tsp. finely chopped fresh rosemary leaves
- 8 oz cream cheese, softened
- 1/2 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 c. freshly grated parmesan cheese
- 1 c. dried bread crumbs
- Preheat oven to 375 degrees. Oil and 9×13-inch baking dish and set aside.
- Peel and thinly slice potatoes in a large bowl. Add 3/4 c. half and half and toss gently. Set aside.
- Melt butter in skillet. Add shallots and garlic. Saute over low heat 3 to 4 minutes.
- Stir in bay leaf, rosemary, cream cheese and remaining 1 1/4 c. half-and-half. Simmer stirring constantly until smooth, about 2 to 3 minutes. Add paprika, salt and pepper. Remove bay leaf and discard.
- Pour sauce over potatoes and toss. Arrange potato mixture evenly in prepared baking dish. Sprinkle with parmesan cheese, then breadcrumbs.
- Bake in preheated oven 1 to 1 1/4 hours or until potatoes are tender and top is golden brown. Let stand 10 minutes before serving.
I will be eating these potatoes all week long and I can’t wait. They were delicious. Creamy, herbed, cheesy and crusty all wrapped up into one. Even Mom remarked she’d like to try making these potatoes at home. Additionally they were relatively simple to make. The most time-consuming part was thinly slicing the potatoes. I used the shaving grate side of my four-sided cheese grater. It took forever!